1. Preheat the oven to 425 degrees. 425 will result in crisper edges.
For a softer muffin, bake at 400 for 11 minutes.
2. Sift together flour, baking powder, sugar, and salt. Set aside. Stir
together the milk and vinegar and let it sit for 1 minute. Whisk in
eggs and vanilla.
3. Combine dry ingredients and wet ingredients, then stir in melted
butter. If batter is too thick, stir in a little milk. Spray a mini-muffin
pan generously with baking spray. Fill cups 2/3 full. If using
blueberries, drop 2 to 3 blueberries into each cup.
4. Bake for 8 to 9 minutes, or until golden brown on top. Let sit in
the pan for 1 to 2 minutes, then turn them out of the pan. (Use a
small knife if any are stubborn.)
Serve warm with warm syrup!
Originally Submitted
8/16/2016
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